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The Control °Freak™ Induction Hob - Sage Commercial by Polyscience®

SVT-CMC850BSS

The Control °Freak™ Induction Hob - Sage Commercial by Polyscience®

SVT-CMC850BSS

The Control °Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 30°-250°C. Probe Control™ remote thermometer to precisely control the temperature of both water and fat-based liquids.

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Product DESCRIPTION

The Control °Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 30°-250°C The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer to precisely control the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple one-touch recall.

For years, induction hobs have appealed to professional chefs seeking, above all else, precision. They work like this: a high-frequency electromagnet creates a magnetic field between the cooktop and the pan. This then penetrates the iron in pans, essentially creating heat energy inside of them. The pros are plain to those who use them. Apart from being wildly energy efficient and wicked quick, induction burners can be set and maintained to exact degrees within a set range.

The hurdle is that most cooks just aren’t used to precision cooking; they’re used to stoves that heat food in vague generality (low, medium, high), the parameters of which change from kitchen to kitchen, stove to stove. The Control °Freak™ Induction Hob, however, engineered in tandem with PolyScience, improves the usability of induction-type cooking in two ways: first, it features a sensor that measures the liquid inside a pot, not just the surface temperature. It also allows cooks to set the rate at which the ideal temperature is met, meaning it doesn’t just start sprinting from the get-go — this is good for things like eggs, which are hyper sensitive to heat. If you’re not impressed yet, know that the Control Freak offers the widest range of temperatures out of any induction stove ever made. Users can set and maintain exact temperatures between 30°-250°C.

Thomas Keller

“The innovators at Breville® and PolyScience® have raised the bar for induction cooking with The Control °Freak™. We have been using it daily in the commis kitchen at The French Laundry and it has performed flawlessly; better than any induction cooking system we have used to date. Smart features such as the easily navigable digital display, the precision of its dials, the ability to program recipe settings and maintain temperatures accurately for any length of time, make The Control °Freak™ the new gold standard for induction cooking.”

Shola Olunloyo

"The level of accuracy offered by the Control °Freak makes it the perfect surface for virtually any cooking process as well as a precision analytical tool for all aspects of traditional and modern cuisine. It’s temperature precision and stability coupled with durable commercial construction assures consistent operation in the toughest environments while the ability to store cooking profiles and program gives users complete consistency in their recipes and applications."

Ivan Orkin

“I love what the geniuses at Sage Commercial and PolyScience have done with the utilitarian but not usually versatile induction burner. With their newest iteration, the Control °Freak, they have created a unit which does what it says and much more! I am able to use the Control °Freak in my kitchen and even better when I am on the road, to cook with incredible precision in a way that hasn’t been possible before. With the smart probe, I can oil poach fish, hold my soup at exact temperatures, and do this all in a catering hall with a strict rules concerning open flames. The Control °Freak has become a staple in my prep kitchens, off premise events, and demonstrations. I love it.”

PolyScience®

PolyScience® is inventing culinary technology that helps chefs to find new ways of expressing their creativity. PolySciences' core competence is in designing and manufacturing extremely precise temperature control solutions. This competence led Philip Preston many years ago to support the first creative chefs exploring sous vide cooking. Today, the world's best chefs rely on this technique. PolyScience® thermal circulators are their first choice technology for it and many great friendships have developed since then. His passion for futuristic kitchen gear has also captured the attention of America's top chefs, like Grant Achatz at Chicago's Alinea. With the impulse of Chef Achatz, Philip developed the Anti-Griddle™. Within the last years additional innovative culinary tools were added and Philip Preston is constantly working on new inventions to give chefs more ways of expressing their culinary creativity.